Begin preparing the cheesecake one day before you plan to serve it.
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to...
Author: Shelley Wiseman
Author: Molly Wizenberg
Author: Lauren Chattman
Author: Sarah Magid
Author: Sol Schott
Dinner salad shouldn't feel ascetic. That's why we called up bacon, cheese, and crispy mushrooms
Author: Molly Baz
Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I...
Author: Joan Nathan
This veggie-packed fried rice calls for freshly-cooked broccolini, snow peas, edamame, and chicken, but feel free to substitute any quick-cooking or leftover...
Author: Rhoda Boone
A topping of salmon roe gives these deviled eggs an extra layer of flavor.
Author: Julie Smolyansky
Author: Ruth Cousineau
Author: Tracey Seaman
Author: Lillian Chou
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect...
Author: Tara O'Brady
There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats:...
Author: Andrea Bemis
This Ukrainian Country Babka is not as rich, it has less eggs. Some Babka's may have as many as 30 eggs. You can also add pumpkin to this recipe for richer...
Author: Olga D
Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture...
Author: Marion Cunningham
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never...
Author: Joan Nathan
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of...
Author: Emily Johnson
Author: David Guas
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with...
Author: Christian Reynoso
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding...
Author: Maggie Ruggiero